These cookies are a classic of mine, I have been making them since around 5th grade and before I got really into baking, they were my default for any bake sale, dinner party, or holiday. Not only did I know I could make them taste good every time, I always got requests to make them again and again. They are simple, classic, and extremely irresistible.
They are a bit on the decadent side, but as long as you have a glass of milk handy, there’s just no stopping. Reese’s are amazing on their own, but wrap a peanut butter cookie around them and you got yourself a whole ‘nother level of peanut butter/chocolate goodness.
The recipe makes 40 cookies, and this may seem like a lot, but these bad boys go FAST. That’s also a lot of Reese’s to unwrap while the cookies are baking, but boyfriends are extremely handy for tasks like these. They make excellent dish washers too, I highly recommend getting one.
Wars could be ended with these delicious cookies. Ok, that might not be exactly true. Especially any war that involves a country other than the US, notably because peanut butter seems to be quite unpopular in other areas of the world. Particularly France, a country I lived in for 4 months but only survived thanks to jars of JIF sent via air mail from my mom. You can buy peanut butter in France, but only in the “American” section of grocery stores, where it was extremely overpriced.
So if you just happen to be a friend of mine that currently finds herself residing in Paris, don’t fear, let your taste buds continue to salivate because after seeing your address on facebook, I coudln’t resist but send you a little American care package around the holidays. Bisous Mara!
Peanut Butter Cup Cookies
3/4 cup peanut butter
1/2 cup butter
1/3 cup sugar
1/3 cup light brown sugar
1 egg
3 tbsp milk
1 tsp vanilla extract
1-1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 package miniature Reese’s Peanut Butter Cups
– Heat oven to 350 degrees
– Beat peanut butter and butter together until well mixed
– Add sugars, egg, milk, and vanilla and beat well
– In a separate bowl, mix together flour, baking soda, and salt, and then gradually mix them into peanut butter mixture
– Shape dough into 1″ balls and place in an ungreased mini-muffin tin
– Bake for 8 minutes. While cookies are baking, unwrap all of the peanut butter cups (about 40) and have them ready to go next to the oven for right when the cookies are ready
– When cookies are done, pressa peanut butter cup firmly in the center of each cookie
– Let the cookies sit in the tin for 5 minutes before transferring them to a wire rack to cool
Enjoy while they’re warm and gooey!
OMG YOU DIDNT!!! je t’aime je t’aime je t’aimeeeee! ahhhh i cant wait for some peanut butter in my life again! I LOVE YOU AND YOUR BLOG.
This reminds me of childhood, back when I drank milk and you wore a lot of neon.
oh man theese look soooo soooo good
Oh I just love these! I made them in 5th grade too….they are always a hit! Yours look super good!
I have been making these for over 25 years! However, the neighbor who gave me the recipe insisted that pre-made frozen cookie dough was the way to go! Any flavor works. Also, when I need many dozens, I use my own chocolate chip cookie dough recipe – doubled – and use mini-chips. I’ve also been known to hide these cookies in the freezer (wait until they are cooled and set, then put them in a large tupperware with wax paper in between layers).
I’ve died and gone to peanut butter cup heaven! Honestly, as a huge fan of peanut butter cups this looks absolutely delicious.